French Toast Day

November 28th is National French Toast Day. Enjoy this delicious recipe and our many others. Make it with the kids as a fun project. Teach the kids how to bake and maybe they will understand how fractions actually work.

The French do not call this French toast. It’s called “pain perdu” or “lost bread” because you can literally use stale bread to make it. French toast dates to ancient Rome. A French toast recipe can be found in the book of Apicius from the 5^th century BC. The Romans dipped bread slices into milk and sometimes eggs before frying the toast and called it “Pan Dulcis”.

I have made Overnight French Toast for large overnight family gatherings, and everyone loves it. With the holidays fast approaching this is a morning favorite by all.

Overnight Blueberry French Toast Casserole

For the Casserole

12 slices of French or Italian bread (1 loaf of bread)

1-1/2 cups fresh or frozen blueberries (do not thaw if frozen)

12 ounces cream cheese, cut into 1-inch cubes

10 large eggs, beaten

2 cups milk

¼ cup powdered sugar

1 teaspoon vanilla extract

1/3 cup maple syrup

For the Syrup

1 cup granulated sugar

2 tablespoon cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

Instructions for the casserole

Lightly grease or butter a 9×13 inch baking dish. Arrange half the bread cubes in the dish. Sprinkle 1-1/2 cups of blueberries over the bread and top with remaining bread cubes.
In a blender, combine the cream cheese, eggs, milk, powder sugar, vanilla extract, and syrup. Pour the mixture evenly over the bread cubes.
Cover, and refrigerate overnight
Remove the casserole from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees.
Cover the pan with aluminum foil and bake for 30 minutes. Uncover, and continue to bake for 25 to 30 additional minutes, until the center is firm, and the surface is lightly browned.

Instructions for the Syrup

Meanwhile, in a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook for 3 to 4 minutes. Mix in 1 cup of blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in butter.